Cabernet Sauvignon & SQUID WITH BOKKOM AIOLI & GRILLED OYSTERS WITH SM – Alto Wines
Red wine and seafood can be a perfect pairing especially with these tapas style dishes. The richness and smoky tones of the bacon butter as well as the subtle flavour of the squid heads work well...
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Cooking tools:
- Grill
- Oyster knife
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Tongs
- Plate
- Paper towel
Ingredients
- 500g baby squid, cleaned and sliced
- 125ml Italian “00” flour, sifted
- Coarse ground sea salt and black pepper
- Sunflower oil, for frying
- 1 head of garlic, roasted
- 10ml grated bokkom fillet or 4 brown anchovies
- 150ml good quality mayonnaise
- 5ml fresh lemon juice
- 18-20 fresh Saldanha Bay oysters, shucked
- 1kg rock salt
- 1 pack of streaky bacon
- 1 clove of garlic, crushed
- 15ml parsley stalks or fresh chives, finely chopped
- 50ml butter, melted
- Coarse ground black pepper
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